Verjuice
Verjuice (Verjus)
The acid juice extracted
from large unripened grapes,
which was formerly widely used
as a sauce ingredient, a condiment,
and in deglazing. In the Middle Ages, vertjus
(literally ‘green juice’) was an acid-tasting
stock prepared with the juice of unripe
grapes, sometimes mixed with lemon or sorrel
juice, herbs, and spices. It was used
in most sauces and liaisons.
Larousse Gastronomique
Verjuice
A juice produced from unfermented early season grapes. A gentle acidulant, milder than lemon juice or red wine vinegar that doesn’t mask the flavour of the food to which it is added. Use to deglaze a pan when cooking chicken or fish, in salad dressings, poaching fruit or making a hollandaise. Also very refreshing served as along drink with soda and mint. Maggie was the first in the world to produce verjuice commercially in 1984.
Available 375ml and 750ml bottle and 2 Litre Food Service Cask
Maggie Beer Verjuice
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